Vegan Sausage Stuffed Dates

Vegan Sausage Stuffed Dates with sauerkraut are a sweet and savory appetizer perfect for entertaining!

Now that December is officially here, it is time to start planning your holiday menus. I’m really excited to be sharing a recipe that is part of the Ultimate Vegan Holiday Menu. A group of amazing food bloggers are sharing recipes for the best holiday menu. Everything from appetizers to dessert.

I am really excited to share this recipe for Vegan Sausage Stuffed Dates.

Dates are filled with a homemade tempeh sausage and baked in the oven with sauerkraut. This appetizer is perfect for all the sweet and savory fans out there. The dates are naturally sweet and the sauerkraut is definitely savory. The tempeh sausage also has a spicy kick which adds another flavor to the recipe.

The tempeh sausage couldn’t be easier to make. It is loaded with lots of dried herbs and spices. I love the combination of the tempeh with the dates.

This recipe is actually inspired by a sausage stuffed date recipe that I saw on The Chew a few years ago. I remember watching an episode where Michael Symon made these dates that were baked with sauerkraut. I loved the idea of combing dates, sauerkraut and sausage together—vegan sausage of course!

I have been wanting to create a vegan version for a few years. I am excited to finally be sharing this recipe for Vegan Sausage Stuffed Dates!

This appetizer is perfect for holiday parities.

These Vegan Sausage Stuffed Dates are great for entertaining. You can make the tempeh sausage ahead of time. The dates can also be assembled ahead of time as well.

You guests will love the combination of the tempeh sausage, dates, and sauerkraut.

Yield: 8-10 servings

Vegan Sausage Stuffed Dates

Dates are stuffed with a tempeh sausage and then baked in the oven with sauerkraut. Great for holiday entertaining.

Prep Time10 minutes

Cook Time1 hour

Total Time1 hour10 minutes

Ingredients

For the Tempeh Sausage Stuffed Dates:

1 8 ounce package Tempeh

1 1/2 Cups Water

1 Tablespoon Avocado Oil

2 Large Garlic Cloves, minced

1 Tsp Dried Sage

1 Tsp Fennel

1 Tsp Smoked Paprika

1 Tsp Black Pepper

1/2 Tsp Oregano

1/2 Tsp Thyme

1/2 Tsp Salt

Pinch Red Pepper Flakes

2 Tablespoons Coconut Aminos

1 Tsp Vegan Worcestershire Sauce

16-18 Medjool Dates, pitted

For the Sauerkraut Mixture:

2 Tablespoons Avocado Oil

1 Small Onion, thinly sliced

Pinch Red Pepper Flakes

2 Cups Sauerkraut, drained

1 Cup Beer, I used a lager

Zest of 1 Orange

Instructions

Preheat the oven to 400F.

For the Tempeh Sausage Stuffed Dates:

In a saute pan, crumble the tempeh and add the water, it should almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.